- Chef: Jo Whitton
- Serves: 12-16
- Time: 1 hour
- 200g butternut or pumpkin, peeled, deseeded and cut into 2cm pieces
- (or 200g orange sweet potato, peeled and cut into 2cm pieces)
- 140g coconut milk
- ½ tsp vanilla powder or extract
- 80g honey
- ½ tsp fine sea salt
- 1 tbsp gelatine powder, optional
- 70g unsalted butter or 60g coconut oil, plus extra for greasing pan
- 100g peanut butter
- 170g almond meal
- 40g cacao powder
- ½ tsp bicarbonate of soda
- 1 tsp apple cider vinegar
- 120g peanut butter
- 70g coconut cream
- 20g butter or coconut oil
- 40g honey
- ½ tsp vanilla powder
- ½ tsp sea salt
- 70g water
Cream or coconut cream, optional
Preheat oven to 170°C and grease a square baking dish with butter or coconut oil (or line with baking paper).
Finely chop pumpkin in a food processor, or grate with a grater.
Place pumpkin into a saucepan and add coconut milk, vanilla, honey, salt, gelatine, butter or coconut oil and peanut butter. Simmer over a medium-low heat for 10-15 minutes, stirring occasionally, until mixture is well-cooked.
Place almond meal, cacao powder, bicarbonate of soda and vinegar into a food processor, add hot pumpkin mixture, and mix on high speed for 20 seconds, or until mixture is smooth. Pour into lined dish and cook for 35 minutes, or until a skewer inserted in the centre of the pudding comes out clean.
Place all of the sauce ingredients into a saucepan and simmer over medium heat for 3-5 minutes, stirring, until mixture thickens. If mixture splits, just whisk or blend until it comes back together. Serve pudding with sauce spooned over, and a spoonful of cream or coconut cream if desired.
Store in fridge for up to 1 week, or freeze for up to 4 months. Sauce is best made as needed as it will thicken in the fridge, but can be rewarmed and thinned out with a little coconut milk if needed.